Ingredients
- 500 g thin rice vermicelli noodle about 1 pack
- 4 tbsp cooking oil
- 200 g
- 80 g
- 10 cut into smaller pieces
- 1 lime juice
- 4 tbsp ground bean sauce/ tau cheo
- 2 tbsp tomato paste
- 60 g tamarind paste
- 3 tbsp normal sugar
- 8 cloves garlic peeled
- 15 dried red chilies soaked in water
- 2 fresh red chilies
- 1/2 cup chicken broth
- 6 large eggs
- Pinch of salt
- 1/4 tsp freshly ground black pepper
- Cooking oil
Steps
- Soak noodles in cold water for 1 hour. Don't soak them in warm or hot water as they will break easily when you stir fry.
- Process all the ingredients for spice paste in a food processor.
- Combine all ingredients for the sauce in a bowl and stir to mix.
- Beat the eggs with seasonings until foamy with a fork or chopsticks.
- Pour about 1/2 tsp of cooking oil in a non-stick pan, pour 1/3 of the egg mixture in the middle of the pan and then swirl to cover the base of the pan.
- Push the edge to the center to allow the egg to flow and cover the base.
- Cook until the bottom is set and then gently flip over to cook the other side for another minute or less.
- Remove and pour another 1/3 of the egg mixture and repeat for one more time.
- Place them on a cutting board and roll them up and use a sharp knife to cut. Now you have omelette strips. Set aside
- Preheat a large skillet or wok. Add 4 Tbsp of cooking oil.
- Add the spice paste and stir fry for about 5 minutes until fragrant.
- Add the sauce followed by the rice noodles and 1/2 cup of water or chicken broth.
- Stir to mix everything
- Add garlic chives, bean sprouts, and tau pok pieces.
- Continue to stir fry until everything is well mixed.
- Have a taste and add more salt if needed.
- Remove from the heat and sprinkle with the egg omelette strips you made earlier. Serve immediately.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.